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Cinders

Yellow s'loup.

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Ingredients -

3 large yellow peppers, brushed with oil

8 shallots unpeeled

250g potato, roughly chopped

600mls vegetable stock

freshly grated nutmeg

1-2 tbsp olive oil

salt and freshly ground black pepper

Put peppers in a roasting tin and roast in a preheated oven at 200 degrees celcius or 400 F, Gas mark 6. But the shallots in at the same time for 20 minutes in all.

Take your vege's out and leave them to cool, then skin the peppers and remove the seeds - Dont get rid of the juices (thats the yummy stuff). Then peel the shallots after they have also cooled.

Meanwhile, have your potatos cooked in a saucepan of boiling salted water for 10-15 minutes/until soft.

Use a blender/food processor to whiz it all up, add your nutmeg and olive oil to give a velvety texture. Pour into a saucepan and heat it up.

Eat it all, cause you are a gorb and unbuckle your belt to let it all hang out and give your belly a good pat for doing so well.

Enjoy.

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Ingredients -

3 large yellow peppers, brushed with oil

8 shallots unpeeled

250g potato, roughly chopped

600mls vegetable stock

freshly grated nutmeg

1-2 tbsp olive oil

salt and freshly ground black pepper

Put peppers in a roasting tin and roast in a preheated oven at 200 degrees celcius or 400 F, Gas mark 6. But the shallots in at the same time for 20 minutes in all.

Take your vege's out and leave them to cool, then skin the peppers and remove the seeds - Dont get rid of the juices (thats the yummy stuff). Then peel the shallots after they have also cooled.

Meanwhile, have your potatos cooked in a saucepan of boiling salted water for 10-15 minutes/until soft.

Use a blender/food processor to whiz it all up, add your nutmeg and olive oil to give a velvety texture. Pour into a saucepan and heat it up.

Eat it all, cause you are a gorb and unbuckle your belt to let it all hang out and give your belly a good pat for doing so well.

Enjoy.

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